Description
Indulge in the delectable flavors of a cauliflower-quinoa pizza that will satisfy your pizza cravings while keeping things healthy and delicious. This unique recipe combines the goodness of cauliflower and quinoa, resulting in a nutritious and flavorful crust that serves as the foundation for an array of mouthwatering toppings.
Begin by preparing the crust. Cook the organic quinoa according to the packaging instructions, ensuring it’s fluffy and tender. Drain any excess liquid and set it aside. In a food processor, grind the old-fashioned oats into a fine powder, then sift it and return it to the processor. Add the cooked and drained riced cauliflower, minced garlic, vegetable oil, chopped onion, half a cup of fresh basil, Italian seasoning, a hint of crushed red pepper and season with a sprinkle of salt and ground black pepper.
As the food processor runs, gradually pour in the liquid egg whites, allowing the ingredients to blend into a smooth and cohesive mixture. This vibrant combination of flavors and textures will be the base of our pizza.
Line a baking sheet with foil and coat it with a layer of olive oil cooking spray to prevent any sticking. Evenly spread the cauliflower-quinoa mixture onto the baking sheet, leaving the corners and sides free. To ensure the crust cooks evenly, gently poke the mixture with a fork. Bake it on the lowest shelf of the preheated oven at 475° for about 15 minutes until it sets and starts to turn golden brown.
Carefully flip the baked crust onto a cooling rack, and then place the cooling rack with the pizza back onto the baking sheet. This will allow the bottom of the pizza to become the top, ensuring a perfectly crisp and golden crust. Return it to the oven for an additional 10 minutes or until it achieves a delightful golden-brown color.
While the crust bakes, prepare the tantalizing toppings. Toss together some flavorful tomatoes, mushrooms, red onion and peppers with a sprinkle of Italian seasoning, the zest of a fresh lemon, a squeeze of lemon juice and a light coating of cooking spray. Roast them until the tomatoes become beautifully blistered, releasing their natural sweetness.
Once the crust is ready, it’s time to assemble your masterpiece. Top the crust with the roasted vegetables, distributing them evenly for a burst of colors and flavors. Sprinkle some cheese on top, allowing it to melt and create a luscious, gooey layer. Return the pizza to the oven and bake for an additional 5 minutes until the cheese is perfectly melted.
Oluwaseyi –
“This recipe is a game-changer! The cauliflower crust is unbelievably crispy and flavorful, while the quinoa adds a protein boost. The toppings were perfectly balanced, with a delicious tomato sauce, fresh vegetables, and gooey cheese. I’m not usually a cauliflower crust fan, but this one blew me away. It’s the perfect healthy and satisfying dinner alternative.”
Gideon –
“Absolutely incredible! This cauliflower-quinoa pizza is a game-changer. The crust is so crispy and flavorful, and the toppings are perfectly balanced. I especially love the hint of garlic in the sauce. It’s the perfect healthy alternative to traditional pizza that doesn’t compromise on taste or satisfaction. My whole family devoured it, even my picky kids. It’s a new family favorite!”
Folasade –
“This Cauliflower-Quinoa Pizza Recipe was a culinary triumph! The crust was crispy and flavorful, with just the right amount of tang from the cauliflower. The quinoa added a satisfying crunch and nutty flavor, creating a unique and delicious base. The topping options were endless, allowing me to customize each pizza to my liking. From classic pepperoni to veggie-packed creations, this recipe has become a staple in our weekly meal rotation. It’s not only satisfying and delicious but also a healthy and guilt-free way to enjoy a slice of pizza.”